Squash and Sage Risotto with Braised Flank Steak
November 10, 2014

Squash and Sage Risotto with Braised Flank Steak
For: 5 Servings
- 1 Onion
- 3 Carrots
- 3 Ribs Celery
- 1.5 Cups Arborio Rice
- 1/2 Large Kabocha Squash
- 1 Cup White Wine
- 7 Cups Beef Stock
- 1/2 Cup Grated Parm
- 7 Sage Leaves
- 4 Cloves Garlic
- 1/2 Cup Red Vinegar
- 2 Tablespoons Worcestershire Sauce
- 1.5 Pounds Flank Steak (Cut against the grain in 1.5 Inch slices)
Instructions
- Put the onion, carrot, and celery into the food processor and pulse until it is a chunky paste. Take half of this and put it into a frying pan with some oil. Cook until browned, about 30 minutes. Put this into a food processor with 2 cloves garlic, 2 sage leaves, the vinegar, worcestershire, and one cup of the stock. Blend until smooth. Pour over the beef and pop it into the oven until tender. About 3 hours.
- Dice the squash and roast until tender and lightly browned, about 20 minutes.
- Put the other half of the onion carrot celery paste into the pot you are cooking the risotto in. Cook with a little butter until just lightly starting to brown, about 8-10 minutes. Add in the remaining two cloves of garlic (Minced) and the arborio rice. Cook about 5 minutes to coat the rice with the butter and lightly toast. Add the wine and stir. Cook until the wine has reduced a little. Add the stock about a cup at a time, cooking and stirring until it needs more liquid. About halfway through the cooking, add in the squash. 3/4 of the way in add the rest of the sage all chopped up. As you stir and continue to cook the risotto the squash will pretty much dissolve into the mixture.
- When the rice is tender and the beef is tender, go ahead and serve it! Remove the rice from the heat and stir in the parm. Put the risotto into a bowl and top with a few pieces of the beef.